Southwest Steak And Corn Kabobs Recipes

Steps:

• Heat grill.
• In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce; mix well.
• Alternately thread corn, peppers and steak onto 4 12 to 14 inch metal skewers.
• When ready to grill, place kabobs on grill over medium coals or gas grill on medium.
• Cook 8 to 12 minutes or until corn is tender and beef is od desired doneness, turning once and brushing frequently with margarine mixture.

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

Steps:

• Mix Seasoning Mix, oil and lime juice in small bowl until well blended. Reserve 2 tablespoons for brushing. Place steak in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade. Alternately thread steak and vegetables onto skewers.
• Broil or grill over medium-high heat 8 to 10 minutes or until steak is desired doneness and vegetable are tender, turning occasionally. Brush with reserved marinade halfway through cooking.